Composition of matter to facilitate the whipping of cream.



* UNITED AT S PA ENT OFFICE.

ALICE MOORE AND FREDERICK J. A. KING, VANCOUVER, BRITISH COLUMBIA, CANADA.

COMPOSITION OF MATTER TO ,FACILITATE THE WHIPPING 0F CREAM.

No Drawing.

To all whom it may concern:

Be it known that we, Anion Moonn and Fnnnnincn J. A. KING, a citizen of the H30- niiiiion oi (.anada and subject of the King of Great Britain, resp -elii'elr, residing at; Vancouver, in the Province of British Goli inbia, tanada, have invented certain new and useful Improvements in (,oin-positiono't' Matter to l aeilitate the Whipping of Creain, of which the following is a specification.

This" invention relates toa composition of matter which, when added to cream, will facilitate the whipping of it, and .will impart to the froth ol the cream so whipped, a relative permanency in that state,

])itliculty is experienced in whipping cream unless it has a certain high percent-' The invention is particularly described in the fpllowing specification.

The invention comprises a composition ot tartaric acid and lemon uice with a carliohyilrate, such as cornstarch, the composition' being in the 'proportion of one part. by bulk of ta rtarie acid, two parts of lemon juice and two parts of cornstarch.

Any suitable flavoring or sweetening may he added as desired. llssenee of lemon is preferred, as llit.$i\lll0 isfdund to further the desired object; of facilitating the whip ping ot' the cream.

A small quantity of this c01nposition added to either fresh or condensed cream in the'approximate proportion of one teaspoonful t.o'a' quart of cream enables. the cream to Whip, freely to a froth and it will remain in that state indefinitely, irrespec- Specification of Letters Patent.

Patented Jan. 15, 1918.

tire of the temperature, within reasonable limits, to whichit is exposed. i

\Vhen the ooinposition'is put up in powdered forin care should be taken to prevent the formation of lumps and the powder should be shaken into the cream while mixing and not merely thrown inat one time so that the powder may be properly dis solved during the mixing operation.

hen the powder is put up in liquid form, i. (1., is dissolved in water, the cream should be poured into a basin or bowl of such size and form as will retain the cream within the range of the whipping action. The cream 'should be whipped well for three minutes before. adding the composition and tlienthree teaspoonfuls of theeomposition is added to every pint of cream, the hole amount of the composition being pouredili at one time, notinseparate spo0nfats, and ii'hipped'tor one minute, by which time the froth will be set. If required very stiti, as" for cake filling, use half as much' These proporagain of the composition. t'ions are for condensed cream. If natural cream is used one-half the amount of the eon'iposition will servethe desired purpose.

l la'ving now particularly described our in'-.

\ eation, we hereby declare that what We claim asiiew and desireto be protected in by Letters Patent, is:

l. A composition of matter to facilitate the whipping of cream and to render it star He in the whipped condition, said composi-.

tion comprising substantially one part by bulk of tartaric acid to two parts of lemon juiee and two parts of a suitable carbohy- "drate.

:2. A composition of matter for the purpose H1)(3Cificd, (:OIIIPI'lSiIIg one part by bulkof tartaric acid, two parts 01: lemon uice and two parts of cornstarch.

titres.

Mia. ALICE MOORE. FREDERICK J. A. KING.

In testimony whereof we afiix'our signa- 

